AKKEE

This unassuming Thai gem delights with bold, regional dishes served in an immersive, dimly lit setting. Chef-owner Sittikorn's meticulous technique shines in his skilful updates of classic Thai recipes that change with the seasons. One notable feature is the traditional preparation in a no-frills kitchen, resulting in dishes with a rustic edge and distinct flavours. For the full experience, opt for the set menu, paired with selected Thai draft beers.

What makes it stand out

• Chef-owner Sittikorn Chantop cooks from old Thai recipe books, rebuilding dishes that have drifted out of modern restaurant life.
• The kitchen keeps it direct and traditional, heavy on fire and technique rather than appliances.
• The drinks program is part of the point, Thai draft beers are a natural pairing for the set menu.

Signature ingredients

• Domestic Thai ingredients only: the kitchen keeps the larder inside Thailand to stay close to regional cooking.
• Edible insects: used as ingredients, leaning into older, less-polished Thai food traditions.

Format

• One-star Thai counter and dining room in Pak Kret, Nonthaburi.
• Seasonal set menu is the best way to eat, built around bold regional flavours and a rustic edge.
• Cooking is deliberately traditional and fire-led, with an appliance-light, no-frills kitchen.
• Pairings lean into Thai draft beers.